Barbecue

Type of barbecue Telmo Rodríguez: once the embers for the barbecues are made, the fundamental thing is not to let the heat they provide escape, so it is important to put barriers on the sides of the barbecue so that only the heat goes up, hence the best barbecues are the square ones since the walls are easier to plug with metal plates.

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Lighting the fire Fernando Vigara Sánchez: There are hundreds of tricks to light the barbecue, one of them is to take those white pills to light and sprinkle it with your hand on top of the charcoal or the logs, so it ignites on all sides the same and at the same time. I have made many barbecues, almost all with lamb, but lately I also make prawns with a little fine and fat salt.

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Pedro Pica Piedra cooking order: When we cook different types of meats, the ideal is to start with those of fast cooking and that give off more fats (sausages, grilled sausages), then I start with the vegetables, and for the last I leave the slower cooking, for example a rib, entrails, etc.

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Don't let us get burned! Ana Useros: When I barbecue and the grease causes flames to come out and fill everything with smoke, it is best to throw a handful of fat salt on the coals.

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How to aromatize? Eduardo Nadales Gutierrez: Hello from www.contrasteculinario.com we leave you a phenomenal idea. While we make the pancetita or the grilled lamb chops we throw these some sprigs of rosemary and fresh thyme, so that the embers begin to smoke everything and impregnate all the meat with these aromas. Really try it is something espert… acular.

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Mckrau De'Gaulle: Something fundamental is to choose the type of wood that we are going to use for the barbecue, usually the slow burning woods will give better results even if they take longer to make the embers … The wood will also give a taste of its own to the meat. Putting a couple of pieces of laurel wood, or a few bouquets … from rosemary to older, we can give a unique taste to meat impossible to get in any other way.

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Juan Villares Álvarez: in Extremadura we use oak wood for barbecues, more than anything it is because we have a shovel point, but it really comes out better with shoots, the spices I think goes to the taste of each one, always taking into account the raw material that is of good quality, and not the sole of a shoe.

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Tips related to meat Nuria Vivancos: When I make beef on the Barbecue. First season the meat, with rosemary, thyme, and a little pepper, put a little oil and let it macerate. When I already have it for a part done I throw the salt. It comes out very good. Kitchen Channel: To break the ice, let's put the first tip ourselves. We love to season the barbecued chicken meat with the salt and spice grinder. It gives a great touch to the chicken, especially the wings! Mmmmm…. How nice!

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Tuonelan Joutsen: What we like the most are the Moorish chicken skewers. We make them with breast that we macerate a day before with chopped onion, salt, a splash of olive oil and a good tablespoon of ras el hanout. You can also add chopped parsley. They are great! Ana Useros Soil: make ribs and put them the night before marinating in sweet barbecue sauce. When it comes to putting them, I remove all the leftover sauce and when they are ten minutes away from being ready, I give them a very thin layer of sauce with a brush to caramelize.

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A healthier option: Grilled vegetables and fish Omega Mer Blue: I love to make the barbecue apart from with chicken sausages that are richer and healthier than pork, onion, tomato and mushrooms, it is delicious! Nuria Vivancos: I also love to barbecue only vegetables, for example, endives, pumpkin, zucchini, eggplant, leek tomatoes, tender garlic, artichokes, mushrooms, green asparagus, green beans "asparagus and beans I boil them a little before I put on the barbecue."' Ana Useros: The best barbecues are those of sardines with fat salt… Mmmm!!

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Don't miss the sauce! Mabel Mendez: I make the classic Argentine chimichurri for our famous roasts, so fashionable around the world, it is even sold packaged, but it has nothing to do with the original. In the blog La cocina de Ile you can check the recipe of Chimichurri. Ile Arg: Here happened something that we usually do to accompany the roast, beef, chicken, or another cut of meat. This sauce is ideal to accompany roasts, grilled steaks or some baked meat. There are lots of varieties and ways to make it. I learned to make it from a friend. In the blog La cocina de Ile you can consult the recipe of Salsa Criolla.

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Chary Serrano: For me, the best sauce for roast meats is the one I make with a bunch of very finite cut parsley, 1 crushed garlic with a few balls of black pepper and fat salt, all well mixed with virgin olive oil. It is smeared once roasted, exquisite to give a special touch to any meat! And… not about food!

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Alvaro Lopez Vicente: Mmm Barbecue how rich. There are many things to consider for a barbecue. I think a first tip is to be careful with the CANTITAD of food you buy. No one can stay hungry!! But there can also be no industrial quantities left over that freezers for decades so mothers … they sulphur. It's best to make a guest list and make sure who's going to be safe. There are typical essential things: bacon, skewers, ribs… and PAN.

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